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I usually have roast beef sandwiches on oat bread but switching to flour tortillas was a nice change of pace yesterday :-) For even more flavor, add finely diced avocado and/or thinly sliced pepperoncini too!

Ingredients:

6 (8 inch) flour tortillas

6 oz cream cheese, softened

1/4 cup honey Dijon mustard

alfalfa or clover sprouts

12 oz deli roast beef, thinly sliced

3/4 cup sharp cheddar cheese, shredded

Directions:

Mix together the cream cheese and honey Dijon in a small bowl, spread evenly over one side of each tortilla and then evenly layer each tortilla with sprouts, roast beef, and cheese. Tightly roll up the wraps and serve or wrap each individually in plastic wrap and refrigerate for the next day.

To save money, buy a large roast beef. The first night have roast beef, the next night, make hot roast beef sandwiches and chop up the remaining roast beef. Mix the chopped roast beef with sauteed onions and peppers, 1 cup catsup, 2 Tbsp vinegar, 2 Tbsp brown sugar, and 1 tbsp mustard to make barbecue sandwiches. You could also make a pot of vegetable soup and add all remaining leftover beef. It is a time saver and cost effective when you cook like this. One nice size roast can make at least 3 or 4 meals. Happy cooking!

If we have roast beef, I cook it with lots of veggies until it is very well done. The first night, we have veggies and gravy with the beef.

The second night we have shredded beef quesadillas or tacos with cheese and whatever salsa is on hand (I favor green salsa). I keep a stack of corn tortillas in the refrigerator.

The third night, we have beef and vegetable soup. Add some beans, veggies, and broth. Cut up the beef into bite-sized pieces. All kinds of veggies work, including green beans, carrots, cauliflower, broccoli, and you name it. I don't usually add corn because the sweetness kind of messes up the flavor. A tsp. or more of basil or Italian seasoning and some tomatoes give it a completely different flavor and character.

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Or, if soup isn't your thing, try a stir-fry. Cut up lots of veggies nice and thin. Celery and onions are my favorite, and if I have them, I'll add Oriental veggies. Winter squash is surprisingly good. Stir-fry them until they are tender crisp. Then in a small bowl, mix 2 tablespoons of soy sauce and a Tbsp. of corn starch, and pour it over the vegetables. Stir just until the sauce has coated each piece of vegetable and thickened.

Which reminds me: Have you tried rice sticks? They're also called maifun. You find them in the Oriental or Asian food section. They're tough as old shoe leather until you drop them in some 400 degree F hot fat. They look alive as they puff up and turn snowy white and fragile in about 2 seconds. If you put some of these around your stir-fry it makes it look even more beautiful.

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If you still have leftover beef, shred it or slice it very thin, pour in a bottle of barbecue sauce, and serve it hot over an open bun or slice of bread. Potato salad tastes wonderful with this, and maybe a pickle of your choice on the side.

I have used Robin's Recipe for Pot Roast ever since she posted it: I use the leftover Roast to make Beef Stroganoff for the next evening.

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Ingredients

1 lb. Roast Beef (left over)

5 oz uncooked egg noodles

4 tsp. vegetable oil`

1 clove garlic, minced

1/2 lb. sliced mushrooms

1 3/4 oz. package brown-gravy mix

1 cup cold water

1/4 cup sour cream

Salt and Pepper to taste

Directions

Cook noodles according to package directions. Keep warm. Cut roast into 1 in. wide strips. In large nonstick skillet, heat 2 tsp. oil over Med-Hi heat until hot. Add beef and garlic and stir-fry for abut 1 min. or until outside surface of beef is no longer pink. Don't over cook or garlic becomes bitter. Remove from skillet and add salt and pepper.

In the same skillet, cook mushrooms in remaining 2 tsp. oil for 2 minutes or until tender. Add gravy mix and water; Blend well. Stir until thickened. Return beef to skillet, heat for 1 min. and serve over noodles. Add a spoonful of sour cream on top.

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Here's Robin's recipe for roast beef.

Robin's Recipe for Roast Beef

Ingredients

1 Rump or Pot Roast

1 Bottle Beer

1 Tsp. Chopped Garlic

1 Envelope Lipton Onion Soup Mix

Directions

Slow Cooker for 8-10 hours or until tender.

By Laurie from Nevada

Answers:

Stroganoff from Leftover Pot Roast

I've never made a roast that way before. Sounds interesting! Could you be more specific tho....do we cook on low or high? I'm assuming low since it's 8-10 hrs.